This blog is an attempt to preserve, document & share Pakistan's contemporary & traditional culinary heritage. It tells stories and shares recipes from my maternal grand mother and mother's kitchens along with my own stories and memories of growing up in Pakistan.

Friday, 31 October 2014

There are days when nothing is more comforting than a meal as basic and simple as Potato Bhojia. Whether its the plunging mercury which makes one crave for carbs or a crazy weekday when you don’t have time
to cook an elaborate meal for the family. This humble dish never fails to satisfy and delight everyone. I tend to slice potatoes,
tomatoes, onions and chilies together in my food processor. It takes less than a minute
to slice everything with unified thickness hence reducing the cooking time
significantly.

Leftover bhojia either becomes a sandwich on a weekday
or becomes a stuffed paratha served with milky, sugary tea on a weekend. There
is no waste and no matter how much you make, the cooking pan is always
wiped clean. There are quite a few ways to cook a potato bhojia. I prefer this particular method. Hope you enjoy it.

Ingredients:

Potatoes – ½ kilo – Thinly Sliced

Tomatoes – 2 Medium (Thinly Sliced)

Onion – 1 small (Thinly Sliced)

Green Chilies – 2 –Sliced

Oil – 3 Tbsp

Roasted Cumin seeds – 1 tsp (crushed)

Roasted Coriander Seeds – 1 tsp (Crushed)

Dried Crushed Chilies – ½ tsp

Turmeric – ½ tsp

Salt - 1 tsp

Fresh Coriander - for Garnish

Method:

Heat 3 tbsps of Oil in a cooking pan and add roasted/crushed cumin
& coriander seeds. Let it cook for about 30 seconds.

Add thinly sliced onions and let it cook for 1 min or so
till the onion becomes pink.

Now add sliced potatoes, sliced tomatoes, Crushed red
chilies, turmeric, salt and half of the green chilies. Mix it and cook on high
heat for 2-3 mins.

Add ¼ cup of water and reduce the heat. Let the potatoes
cook on low heat in steam for 15-20 mins or till potatoes are done.

Garnish it with remaining green chilies and fresh coriander.

I serve it with homemade flat bread. A mixed salad and homemade yogurt raita always adds to the bhojia flavors.